Asaccharobacter celatus

Asaccharobacter celatus is a Gram-positive, non-spore-forming and obligately anaerobic bacterium from the genus of Asaccharobacter which has been isolated from a rat caecum in Japan.[1][3][4][5] Asaccharobacter celatus produces equol and 5-hydroxy equol.[5][6]

Asaccharobacter celatus
Scientific classification
Domain:
Bacteria
Phylum:
Actinomycetota
Class:
Coriobacteriia
Order:
Eggerthellales
Family:
Eggerthellaceae
Genus:
Asaccharobacter
Species:
A. celatus
Binomial name
Asaccharobacter celatus
Minamida et al. 2008[1]
Type strain
AHU 1763, do03, DSM 18785, JCM 14811[2]

In 2018, the genus Asaccharobacter was transferred into the genus Aldercreutzia based on branching patterns observed in phylogenetic trees.[7] The correct nomenclature is Adlercreutzia equolifaciens subsp. celatus.[8]

References
  1. Parte, A.C. "Asaccharobacter". LPSN.
  2. "Asaccharobacter celatus Taxon Passport - StrainInfo". www.straininfo.net.
  3. "Asaccharobacter celatus". www.uniprot.org.
  4. "Details: DSM-18785". www.dsmz.de.
  5. Minamida, K.; Ota, K.; Nishimukai, M.; Tanaka, M.; Abe, A.; Sone, T.; Tomita, F.; Hara, H.; Asano, K. (1 May 2008). "Asaccharobacter celatus gen. nov., sp. nov., isolated from rat caecum". International Journal of Systematic and Evolutionary Microbiology. 58 (5): 1238–1240. doi:10.1099/ijs.0.64894-0. PMID 18450720.
  6. Shekhar HU, Howlader ZH, Kabir Y (2016). Exploring the Nutrition and Health Benefits of Functional Foods. IGI Global. ISBN 978-1522505914.
  7. Nouioui, Imen; Carro, Lorena; García-López, Marina; Meier-Kolthoff, Jan P.; Woyke, Tanja; Kyrpides, Nikos C.; Pukall, Rüdiger; Klenk, Hans-Peter; Goodfellow, Michael; Göker, Markus (2018). "Genome-Based Taxonomic Classification of the Phylum Actinobacteria". Frontiers in Microbiology. 9: 2007. doi:10.3389/fmicb.2018.02007. ISSN 1664-302X. PMC 6113628. PMID 30186281.
  8. "Species: Asaccharobacter celatus". lpsn.dsmz.de. Retrieved 2021-07-05.

Further reading
  • George M., Garrity (2012). Bergey's manual of systematic bacteriology (2nd ed.). New York: Springer Science + Business Media. ISBN 978-0-387-68233-4.


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